Biscoff Cupcakes with a Lotus Biscoff Spread Centre

These Biscoff Cupcakes with a Lotus Biscoff Spread Centre are soft, buttery cupcakes filled with a hidden Biscoff core and topped with silky Swiss meringue buttercream. Rich, indulgent, and full of caramelized spice flavor, they are perfect for celebrations or when you want an impressive homemade dessert.

Why You’ll Love This Recipe

• Soft cupcakes with a surprise Biscoff center
• Smooth, bakery-style Swiss meringue buttercream
• Perfect balance of sweetness and spice
• Ideal for parties, gifting, or special occasions

Ingredients

Cupcakes

• 175 g unsalted butter, room temperature
• 175 g golden caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon whole milk
• 175 g self-raising flour
• 12 teaspoons Lotus Biscoff spread, warmed

Swiss Meringue Buttercream

• 200 g egg whites
• 200 g caster sugar
• 500 g unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 150 g Lotus Biscoff spread, warmed

Decoration

• 12 Lotus Biscoff biscuits
• 2 tablespoons Lotus Biscoff spread, warmed

Instructions

Cupcakes

1. Preheat the oven to 180°C / 160°C fan / 350°F and line a 12-hole cupcake tin with cases.
2. Add all cupcake ingredients except the Biscoff spread to a large bowl. Beat for 1–2 minutes with an electric whisk or 3–4 minutes by hand until smooth.
3. Divide the batter evenly between cupcake cases.
4. Bake for 18 minutes, or until the sponge springs back when lightly pressed.
5. Cool completely, then cut a small hole from the center of each cupcake.
6. Fill each hole with 1 teaspoon of warmed Lotus Biscoff spread.

Swiss Meringue Buttercream

1. Place egg whites and sugar in a heatproof bowl over a pan of gently simmering water. Ensure the bowl does not touch the water.
2. Whisk continuously for about 4 minutes until the sugar has dissolved and the mixture feels smooth.
3. Transfer to a stand mixer and whisk until thick, glossy, and the bowl feels cool.
4. Add butter gradually, beating well after each addition until smooth and creamy.
5. Mix in vanilla extract and warmed Biscoff spread until fully incorporated.
6. Transfer to a piping bag fitted with an open star nozzle.

Decorate

1. Pipe buttercream swirls on each cupcake.
2. Top with a Lotus biscuit.
3. Drizzle with warm Biscoff spread.

Tips & Tricks

• Always cool cupcakes completely before filling
• If buttercream curdles, keep whisking until smooth
• Warm Biscoff gently to avoid separation
• Use room-temperature butter for best texture

Details

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 48 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: European
• Difficulty: Medium
• Dietary Notes: Halal-friendly, vegetarian

Notes

• Store filled cupcakes at room temperature for same-day serving
• Refrigerate in warm climates and bring to room temp before serving
• Buttercream can be made 1 day ahead

Nutrition (Approximate per cupcake)

• Calories: 520
• Protein: 5g
• Carbohydrates: 48g
• Fat: 34g

FAQ

Can I make these cupcakes ahead of time?
Yes, bake cupcakes a day ahead and decorate before serving.

Why use Swiss meringue buttercream?
It’s smoother, less sweet, and holds its shape beautifully.

Can I use regular buttercream instead?
Yes, but Swiss meringue gives a more professional finish.

How do I stop cupcakes from sinking?
Do not overmix and ensure oven temperature is accurate.

Is Lotus Biscoff spread halal?
Yes, Lotus Biscoff products are halal-friendly.

Storage

Store cupcakes in an airtight container for up to 2 days at room temperature or 4 days refrigerated. Bring to room temperature before serving.

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Conclusion

These Biscoff Cupcakes with a Lotus Biscoff Spread Centre combine soft sponge, creamy buttercream, and a rich caramelized filling for an unforgettable dessert. Perfect for celebrations or indulgent baking days, they’re guaranteed to impress.